Nice that I spent all day "mentally preparing" to do laundry, and now it's too late. Maybe tomorrow.
Natter 37: Oddly Enough, We've Had This Conversation Before.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Nice that I spent all day "mentally preparing" to do laundry, and now it's too late. Maybe tomorrow.
You too?
Announcement: I make damn good quiche.
Revelation: But 1% milk isn't the best choice for quiche-making.
Analysis: Embrace the butterfat.
Outcome: I'm still eating the quiche. 'Cause it gooooooood.
Quiche-eater!
Emmett's playing the "Cheese Roll Call" right now. What's in your quiche?
I'm drinking Cheerwine.
Emmett's playing the "Cheese Roll Call" right now. What's in your quiche?
A blend of asiago, fontina, and romano. Yummmm. Also spinach and crabmeat (neither of which are cheese, just in case you weren't aware).
Sounds nice, Tep.
The wonder of quiche is how easy it is to make. It looks all fancy and complicated, but it's really not. It's like an omlette in a pie crust.
It's true. Quiche = super easy and yummers.
Bec makes a sensational salmon quiche. I approve of salmon in quiche.
I can't say I approve of salmon at all. It has a wierd fish smell. I don't mean that it smells fishy, because I love catfish and tuna and dolphin and sushi, but salmon smells wierd.